An Italian classic, enjoy rich and hearty Puttanesca sauce made with fresh ripe tomatoes. Serve with a bottle of Sauvignon Blanc or Sangiovese.

Ingredients

salt

2 cups roughly chopped ripe tomatoes

2 tablespoons extra virgin olive oil

2 cloves garlic, lightly smashed

2 tablespoons chopped pitted black olives

1 tablespoon chopped capers

2 anchovy fillets, chopped

1/2 cup chopped fresh basil leaves

freshly ground black pepper

1 pound linguine

Directions

Place the tomatoes, oil, garlic, olives, capers, anchovies, half the basil, and a sprinkle of salt and pepper into a large bowl. Mash the mixture, using a large fork or a potato masher, until thick and chunky and well combined. Cover the sauce and let rest for 2 hours at room temperature to allow flavors to blend.

Cook the pasta according to package directions, drain and return to the pot.

Add the sauce to the pasta and toss to coat. Sprinkle in any additional salt and pepper to taste and toss once more.